Yeah, I figured that might be the case. Still hoped to get a little closer to the 1.022 the OP achieved. I've given the carboy a jostle and given the yeast a good talking to, so I'll see where we end up.
Had a couple of issues with the original recipe. All probably my own fault.
First off, my BIAB efficiency was terrible, which I attribute to poorly milled 2-row, which led to me having to top up with DME.
Secondly, it's only fermented down to about 1.030. First time using lactose, but it's...
I had a similar question to this. I have vanilla beans soaking in 6oz of bourbon I'm adding to my porter.
I'm keen to avoid transferring to secondary for this because a) I don't need the clarity and b) why risk unnecessary oxygen exposure?
However, I'm also concerned the vanilla/bourbon...
Hey guys,
I'm giving this recipe a shot this weekend, only with Maris Otter base malt rather than 2-row. Wondered if anyone had experimented with adding a bit (maybe an 1oz) of lemon rind at for the last few minutes of the boil? If so, what were the results. Just after a subtle lemony flavor...
First sample last night after 11 days in the bottles. Really excellent. The grapefruit flavour was very pronounced. In fact, this tastes more like Grapefruit Sculpin than the regular kind! Hoping that will mellow a bit as they continue to condition over the weekend, but really pleased so far.
Wow, how'd you get the FG down that low? I only managed 1.011. Somehow it went up a point from primary after secondary.
For those who've bottled when did you find the premium drinking time was? Mine has been conditioning a week. I'm guessing drinking it quite fresh is important because of...
Hey guys!
I've some West Coast hops left over from an IPA brewed a few weeks back, so I wanted to take a stab at this Golden Ale I adore form my home town of Shrewsbury (I'm stranded in the US) It's a low ABV, sessionable ale with great hop aroma.
It's described by the brewery as such...
Going to brew this one up tomorrow as a Partial Mash. This is my first time properly using Brewsmith, so I apologise if it's illegible.
Any thoughts?
Confident of getting it down to under 1.010 with the 149F mashing temp and subbing some cane sugar.
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Boil Size: 4.92 gal
Post...
Oh wow, that changes everything. Expecting an attenuation between 76 and 80 per cent (advertised is between 73-80), which I should get when mashing at 148F(?) gets me right down to 1.010.
Thanks!